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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Tuesday 25 January 2022

Eggplant with curried yoghurt and caramelised onions

 My wonderful friend Margy told me I must try this sublime recipe from Yotam Ottolenghi's cookbook "Simple"  - delicious, flavoursome and very easy - the combination of lime juice, yoghurt and curry powder is so clever -  even better topped with caramelised onions and crunchy flaked almonds. Thank you Margy for the recommendation - I love friends suggesting their tested recipes - and Wilbur thought it was delicous too!  Enjoy!  Colleen


Preparation       20 minutes 

Cooking             40 minutes in oven.  Stove top approx 15 minutes

Serves                2 - 4   see note below

I used 1 eggplant for 2 people, see note below,    but made the full amount of curry yoghurt and caramelised onions -  leftovers were so delicious you could refrigerate and serve over something else later in the week

Ingredients

1 - 3 large eggplants   (I used  1 - wide heavy, 10 inch eggplant -  enough for 2 people)
olive oil
Salt and Pepper

1/2 cup flaked almonds 

1 cup greek yoghurt
2 teaspoons curry powder NB  use 1 teaspoon  THEN 1 more teaspoon
1/4 teaspoon ground turmeric
1 lime - zest and juice

1 very large onion - I used red but brown would be good too  - finely sliced, half moons.
Option - I clove of slow roasted garlic  - I had some I had made previously
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and pepper - optional

Garnish  - pomegranate seeds,   coriander or parsley leaves or sliced shallots

To serve Options - lettuce leaves,  oven roasted tomato, spoonful cooked brown rice and a slow roasted tomato on the side.

Method

Preheat oven to 180 - 200 ℃  I found 180 was fine
and prepare 2 large oven trays with baking paper ready to bake the eggplant rounds.

Peel strips off the eggplant skin lengthways about 1cm apart (roughly)
Use a large bowl and add the cut up ,approx 1 inch round, slices of the eggplant
drizzle with some olive oil and a little salt and pepper.  Use your hands to ensure the slices are coated with some oil.
Spread the circles onto the lined trays and bake approx 35 - 40 minutes.
When cooked, eggplant will be soft inside.  Remove from oven and set aside ready to assemble.

While the eggplant is baking:

yoghurt dressing
In a small bowl or measuring cup mix  1 Teaspoon of curry powder with the lime juice and check no lumps
Add the zest and yoghurt, a little salt and pepper (optional) and combine well. refrigerate until needed.  Bring out of fridge about 10 minutes before using.

Flaked almonds
Dry roast the almonds in a dry frying pan until begin to become a little golden.  Remove from pan and set aside.

Caramelised onions:
Use the same pan.  Warm a little oil then add the sliced onions over medium high heat.  Saute and stir regularly, reducing heat if needed,  until become golden and caramelised.  Approx 10 minutes or so.
Then add the optional garlic clove, 1 Teaspoon curry powder , ground cumin and coriander and the flaked almonds . Fry  approx 2 - 5 minutes until everything is golden and fragrant.  
Remove from heat.

Assemble
Serving option : I used lettuce leaves on the base with a spoonful of cooked brown rice 

then
whilst eggplant still warm - 

Place the cooked eggplant discs on plate in overlapping layers (I think 3 is enough per person - 4 if really hungry)
Spoon some of the curry yoghurt over the eggplant.  (I used a bit much in the photo!)
Then top with some of the caramelised onions and almonds.
Garnish with optional pomegranate seeds and herb leaves

Any remaining yoghurt or caramelised onions could be refrigerated and  used with other roast veggies etc later in the week.    Thanks Yotam and thank you Margy!      Enjoy!  Colleen



Tuesday 18 January 2022

Coffee and Honey Cake - from your pantry, simple and delish

This recipe makes use of simple ingredients from your pantry and fridge, nothing complicated or fussy.  Also it incorporates custard powder which seems to linger at the back of the pantry. It is an easy to transport, no nuts or seeds, no icing flavoursome cake. Cooking in a ring pan speeds up the cooking time and makes it easy to cut and serve.  I used a local bush honey and would recommend avoiding any very strong honeys such as leatherwood etc as the flavour would overpower the coffee.  The coffee is not too strong and the honey/coffee combination is almost a deep caramel flavour, great warm or cooled.  Enjoy!  Colleen


Preparation   15 minutes
Cooking         35 - 40 minutes

Ingredients
3 teaspoons instant dry coffee granules 
1 tablespoon hot water
125 gram butter - small cubed and room temperature, not melted
1/2 cup brown sugar - loosely packed
1 teaspoon vanilla extract
1/3 cup milk
1/4 cup honey      (not a strong flavour honey)
2 eggs - lightly beaten
1 cup Self Raising Flour
1/4 cup Custard Powder

dusting of icing sugar to serve - optional

Method
Preheat oven to 170℃ fan forced
Prepare and grease well a 20 -22cm ring pan
Dissolve coffee granules in hot water in a cup - no lumps
Cream the butter and sugar in bowl of mixmaster until pale and creamy
Add the vanilla, coffee water and milk
Add honey and beat well
Incorporate the eggs and beat until combined
Sift in the SR Flour and custard powder and mix to combine.  Do not overwork the flour.
Pour batter into prepared ring pan and bake 35 - 40 minutes.  Check after 30 minutes and turn pan if necessary.
Cake is cooked when inserted skewer comes out clean.
Allow to cook in pan on cake rack for 5 minutes.
Then remove from pan by inverting onto cake rack and back up again.
Cake can be eaten slightly warm or when cooled down.
Optional Dust with icing sugar

Enjoy!   Colleen